INGREDIENTS3 poundsred potatoes4 tablespoonsunsalted butter4scallions1chile from a can of chipotles in adobo sauce, or to taste1 to 2 tablespoonchipotles in adobo sauce, optional1/2 cupmilkKosher or sea salt, or to tasteFreshly ground black pepper, or to taste

TO PREPARE
Rinse and quarter the potatoes. In a large pot, bring salted water to a boil. Add the potatoes and cook for about 15 minutes over medium- high heat, or until thoroughly cooked and soft. Drain.

In a large, heavy skillet set over medium heat, add the chunks of butter. Once it melts and begins to bubble, stir in the scallions and cook for a couple of minutes until they soften. Add the chopped chipotle chile and combine well. Add the cooked potatoes along with the milk.

Using a potato masher or a wooden spoon, mash the potatoes roughly as you mix them with the chipotle and scallion mixture. Sprinkle with salt and freshly ground pepper to taste. Serve hot.

Comments

Absolutely the best mashed potatoes ever. Simply yet full of flavor without the burn. Thanks Pati!

I saw this episode as the first in the second season! I made the potatoes that night and they were delicious! I will be making them again soon--maybe tomorrow! (even my son, who hates mashed potatoes, loved them! :-)
I love your second season and can't wait to see all of the episodes...the only thing is I miss you saying "and turn ordinary ingredients into something beautiful" (that always makes me smile :-)

Hola pati!
My mother in law and I found your show last year and we soooo enjoyed your recipes and you!
I can't wait to try the chayote squash:-)
I may have to change the way I spell my name!
Thank you for you!
Patty Gabriel